Food on the Page

Cookbooks continue to be a revealing source of history.  In her new book, Megan Elias teases out the social meaning cookbooks reveal, and discovers when a jell-o mold is more than just a salad.

This review was published in CHoWline, the monthly newsletter of the Culinary Historians of Washington DC. Join us and check us out on Twitter. (We’re much nicer than some tweeters!)

chowline article

About Appetite for Books

read, cook, eat, repeat
This entry was posted in Culinary Historians of Washington DC, cultural, history and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s